with FRIZZLED PROSCIUTTO
5 cups cubed peeled cantaloupe
4 cups ripe peaches, chopped
1/2 cup water
2 tblsp shallots, minced
2 tblsp fresh lemon juice
1 tblsp sherry vinegar
3/8 tsp kosher salt
2 tsp olive oil
4 oz thinly sliced prosciutto, cut into ribbons
4 tsp fresh mint, chopped
1/4 tsp freshly ground black pepper
- Place first 7 ingredients into a blender and process until smooth. (in batches if necessary)
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook until crisp. Drain on paper towel.
- In large sauce pan over medium heat, pour in melon mixture and cook until heated through (about 10 minutes).
- Pour soup into bowl or bread bowls and top with prosciutto, mint and pepper.
Can anyone see me in the picture? I spy!